Perhaps you’ve never tried them, but quinoa flakes are widely available and offer a wholesome alternative to flour in these lightly sweet, satisfying cookies.
Cookies for breakfast anyone? When they’re loaded with wholesome ingredients, cookies for breakfast are a treat we can actually feel good about. Perfect to grab-and-go when time is running short too!
I’ve been making these cookies for my family for several years and was inspired to finally share the recipe after another positive comment on a muffin recipe that incorporates quinoa flakes. Though the ingredient may be new to many – think of it as quinoa version of cream of wheat – it works surprisingly well as a wholesome flour in many baked goods.
Besides being a high-protein, nutrient-rich seed, quinoa in this convenient flake form creates a light and tender quality to baked goods. Its taste is mildly nutty.
When I first started experimenting with quinoa flakes many years ago (thanks to my sister who first introduced me – if they aren’t near the oats and cream of wheat in the supermarket, look for them in the natural foods or organic aisle), I tried them in place of quick oats in a variety of recipes.
More times than not, the substitution worked well. It’s a helpful tip if you’re looking for other ways to use the flakes after making these cookies…and maybe even these muffins.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Coconut Quinoa Breakfast Cookies
Ingredients
- 1 cup (255 grams) creamy almond butter (or nut butter of choice; a combination works well too*)
- ⅓ cup (105 grams) honey (use ½ cup if you prefer a sweeter cookie)
- 1 cup (240 grams) mashed overripe banana (about 2 medium/large)
- 2 eggs
- 2 teaspoons vanilla
- 1 cup (95 grams) old fashioned (rolled) oats (certified gluten-free if necessary)
- 1 cup (100 grams) quinoa flakes (like Ancient Harvest brand)
- ½ cup (40 grams) shredded coconut (I use unsweetened but sweetened may be used)
- ¼ cup (40 grams) chia seeds
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- Optional add-ins and toppings: ½ cup white chocolate chips (plus more for dotting on top, if desired); ½ cup dried cranberries, diced dried apricots, raisins, etc. or a mix of your favorites); additional shredded coconut for sprinkling on top
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix the almond butter, honey, banana, eggs, and vanilla. Stir until thoroughly combined.
- In a small bowl mix the oats, quinoa flakes, coconut, chia seeds, baking powder and salt. Stir to incorporate. Mix in the chips and/or dried fruit. (Tip: If you want fewer chips to go a longer way, add them directly on top of the cookie before baking instead of stirring into the batter.) Add the dry mixture to the wet mixture and mix completely.
- For each cookie, scoop 2 rounded tablespoons of the mixture onto the prepared baking sheet. I like to use a large ice cream scoop for evenly shaped rounds. Flatten slightly as the cookies will not spread much while baking. Sprinkle with a few chips and/or shredded coconut, if desired.
- Bake the cookies on the center rack for 13-15 minutes or until just cooked through the center. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature. The cookies may be stored in an airtight container at room temperature for several days or refrigerated for up to a week. The cookies freeze well too.
Notes
One batch makes 18 large cookies–plenty to feed a family for several days or to stock the freezer. In this batch I mixed in some white chocolate chips, although I often simply dot a few chips on top for even distribution. That way, you get more perceived sweetness out of fewer chips.
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